Ingredients
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1
-
1/2
-
1/2
-
1/2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Veggie Sprouts Salad Combo,I found this recipe for a hearty sprouts salad in a newspaper, and modified it to serve as a light lunch or dinner, accompanied by low-fat yogurt or fruit juice, if you like. It’s incredibly easy to make. Use leftover boiled potatoes, and this becomes an almost no-cook recipe. Very satisfying (it takes a while to eat, though! Plenty of “munching”) and crunchy, and wonderfully low ,Yes, it’s munchy and crunchy, and yes, it’s very healthy — but not much else. This is not a recipe that I would make again, unless I was in a hurry and had some left-over potatoes and bean sprouts lying around.,used unpeeled baked potatoes and salsa in place of the tomatoes. This made a decent sized meal for one. It’s not something I’d want to eat everyday but it’s a good little to no cook meal and one I’ll probably make a few more times while it’s hot out.
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Steps
|
1
Done
|
Boil Green Bean (mung) Sprouts For 2-3 Minutes or Till Just Cooked but Still Firm to Bite. |
|
2
Done
|
Refresh Immediately in Cold Water, Drain and Place in a Large Bowl. |
|
3
Done
|
Add the Potatoes and Tomatoes to the Mung and Mix Carefully So as not to Break the Potatoes. |
|
4
Done
|
Season With Salt, Chili Powder and the Lemon Juice. |
|
5
Done
|
Chill and Serve. |
